The essential features of prokaryotic replication or Transcription in Essay

The essential features of prokaryotic replication or Transcription in prokaryotes and eukaryotes - Essay Example The essential features of prokaryotic replication Cells are mainly differentiated into two classifications namely prokaryotic cells and eukaryotic cells. There are many differences in these two types of cells as well as the genetic processes that they undergo. Much research has been done on analyzing the genetic process in the prokaryotic cells and this paper will focus upon the prokaryotic cells with regard to the important features of replication in these cells. The prokaryotic cells are small in diameter and their size ranges from 1 till an average of 5 micrometer. The genetic material of prokaryotic cells is distinct in its own way. The DNA of these cells does not lie within a nuclear envelope and this DNA is also not bounded to histones. A distinct structure where the DNA is present in the prokaryotes is present which is known as nucleoid. These cells also possess only one chromosome which is folded many times for it to fit into the prokaryotic cells. Mitotic division is absent and thus mitosis is not a feature of prokaryotic cells. Specialized cell structures which are surrounded by membranes like mitochondria and lysosomes are also not present in the prokaryotes. The size of the ribosomes in these cells is small and is 70 S. The cell wall of prokaryotic cells is stiff due to the presence of peptidoglycans. Replication is a process whereby new genetic material is formed with the copying of the parent genetic material. It is basically the formation of daughter DNA from the parental DNA strand. It is considered to be a process for the production of offspring and this process needs to be carried out in a much regulated manner to maintain the stability of the gene line so that mutations do not occur as they can serve to produce grave consequences. Prokaryotic replication has mainly been studied and understood by carrying out extensive research on the organism E. coli which is a bacterium. This replication has served to open ways for understanding the mechanis ms that occur during the process of replication in eukaryotes as this process is more complicated in the eukaryotic cells. The DNA in prokaryotes is basically round and it has two strands. The initiation point where the replication begins is termed as ori which stands for origin of replication. In different prokaryotes there are different oris which are basically the points where certain double stranded DNA specific proteins attach to certain DNA sequences which are repeated. In E. coli the DnaA which is a specific protein comes and binds to the oriC which is the origin of replication. It is at this point that the unwinding of the double stranded DNA starts to occur. There are many important steps that are required during the separation of the two strands of DNA for replication and the formation of the

Popularity of Fast Food Production Essay Example for Free

Popularity of Fast Food Production Essay Introduction The popularity of fast food production today is a direct result of busy families. In today’s society both husband and wife usually obtain full-time careers. These careers take up much of the family’s time and energy. Children of these families are usually very active in many extracurricular activities such as, Boy Scouts, football, baseball, and basketball. With all of the practice, games, and outings, these activities consume a great amount of the family’s time. In this fast paced life people find it more and more convenient to grab some food on the way home than to prepare a full meal for their family. Families find it more convenient to have someone else do the cooking and cleaning than to take more time away from each other and do it themselves. Single people find it easier to pick-up some fast food than cook a big meal for one person. It is also a result of the most obvious, people these days are just lazier than people in our past were. A person who forgot their lunch at home is more likely to choose fast food over a restaurant because of the cost difference. They could go to a fast foodrestaurant for fewer tk. than they could go to a restaurant where they would spend for one meal. Actually, it is the result of time and convenience and sometimes it is a result of the low cost. Popularity of Fast Food The growing popularity of fast food has brought about ruthless competition in the fast food industry. Fast food chains are constantly trying to please growing consumer demand by selling more food at lower prices. In order to do so, these fast food giants continuously incorporate new â€Å"efficient† business practices which provide better services to customers resulting in bigger sales and larger profit margins. In most cases, these practices are obvious. For instance, precooked hamburger patties, computer systems, and drive-throughs were each introduced to minimize production time in turn allowing for increased sales. Nevertheless, less obvious business practices have also been implemented which most consumers fail to recognize. All together, increased fast food popularity has led to the adoption ofbusiness practices involving the careless treatment of modern day farm animals. * First of all, fast food is prepared from unhealthy meat. Most animals raised as food for fast foodrestaurants come from â€Å"factory farms. † At each of these factory farms millions of animals live torturous lives. Fast food companies choose to purchase from these farms because they minimize all production costs and provide cheaply. * Fast Food Growth- Comparison * History Fast food is the term given to food that can be prepared and served very quickly. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store with preheated or precooked ingredients, and served to the customer in a packaged form for take-out/take-away. The term fast food was recognized in a dictionary by Merriam–Webster in 1951. Outlets may be stands or kiosks, which may provide no shelter or seating,[1] or fast food restaurants (also known as quick service restaurants). Franchise operations which are part of restaurant chains have standardized foodstuffs shipped to each restaurant from central locations. he concept of ready-cooked food for sale is closely connected with urban development. In Ancient Rome cities had street stands that sold bread, sausages and wine. Pre-modern Europe. In the cities of Roman antiquity, much of the urban population living in insulae, multi-storey apartment blocks, depended on food vendors for much of their meals. In the mornings, bread soaked in wine was eaten as a quick snack and cooked vegetables and stews later in the day at a popina, a simple type of eating establishment. In the Middle Ages, large towns and major urban areas such as London and Paris supported numerous vendors that sold dishes such as pies, pasties, flans, waffles, wafers, pancakes and cooked meats. As in Roman cities during antiquity, many of these establishments catered to those who did not have means to cook their own food, particularly single households. Unlike richer town dwellers, many often could not afford housing with kitchen facilities and thus relied on fast food. Travellers, as well, such as pilgrims en route to a holy site, were among the customers. United Kingdom In areas which had access to coastal or tidal waters, fast food would frequently include local shellfish or seafood, such as oysters or, as in London, eels. Often this seafood would be cooked directly on the quay or close by. The development of trawler fishing in the mid nineteenth century would lead to the development of a British favourite fish and chips, and the first shop in 1860. A blue plaque at Oldhams Tommyfield Market marks the origin of the fish and chip shop and fast food industries in Britain. After World War II, turkey has been used more frequently in fast food. As well as its native cuisine, the UK has adopted fast food from other cultures, such as pizza, Chinese noodles, kebab, and curry. More recently healthier alternatives to conventional fast food have also emerged. United States. As automobiles became popular and more affordable following the First World War, drive-in restaurants were introduced. The American company White Castle, founded by Billy Ingram and Walter Anderson in Wichita, Kansas in 1921, is generally credited with opening the second fast food outlet and first hamburger chain, selling hamburgers for five cents each. Walter Anderson had built the first White Castle restaurant in Wichita in 1916, introducing the limited menu, high volume, low cost, high speed hamburger restaurant. Among its innovations, the company allowed customers to see the food being prepared. White Castle was successful from its inception and spawned numerous competitors. Franchising was introduced in 1921 by AW Root Beer, which franchised its distinctive syrup. Howard Johnsons first franchised the restaurant concept in the mid-1930s, formally standardizing menus, signage and advertising. The United States has the largest fast food industry in the world, and American fast food restaurants are located in over 100 countries. Approximately 2 million U. S. workers are employed in the areas of food preparation and food servicing including fast food in the USA. FAST FOOD INDUSTRY IN BANGLADESH Fast food culture was started in the early nineties. In Bangladesh it has mainly geared towards the younger end of the market and the employees of the corporate sector. The fast food culture in Bangladesh has taken the country by storm. The first fast food shop started its business in the Bailey road of Dhaka. After that, a number of fast food shops started to grow exponentially in different places of the Dhaka city. Local entrepreneurs are leaders in pioneering the fast food industry of Bangladesh. New brands i. e. Swiss, Helvetia etc. are to name of some Bangladeshi fast food shops formed in franchising system. In early 2000, Bangladesh experienced the entry of the first international brand of fast food franchise in the country. Pizza Hut and KFC entered into Bangladeshi market having franchise with Transom Foods Limited (TFL). Both Pizza Hut and KFC are subsidiaries of the world’s largest restaurant company Yum! Restaurants International. TFL has opened three Pizza Huts and three KFC outlets in Bangladesh in a span of five years. Pizza Hut opened its flagship restaurant in 2003 at Dhaka. Following its grand success in Dhaka, the Chittagong outlet was opened in 2005. The third Pizza Hut restaurant was launched in Dhaka in 2008. Meanwhile, Kentucky Fried Chicken (KFC) perceived as high-quality fast food in a popular array of complete meals to enrich the consumer’s everyday life. TFL successfully launched the flagship KFC in 2006 and gained attention of the people with its taste, high standard of hygiene, cleanliness, interior attractiveness, affordable pricing etc. Following its enormous success in Dhaka, the second and third outlets were opened in 2008. - Globalization In 2006, the global fast food market grew by 4. 8% and reached a value of 102. 4 billion and a volume of 80. 3 billion transactions. In India alone the fast food industry is growing by 41% a year. McDonalds is located in 126 countries and on 6 continents and operates over 31,000 restaurants worldwide. [20] On January 31, 1990 McDonald’s opened a restaurant in Moscow, and broke opening day records for customers served. The Moscow restaurant is the busiest in the world. The largest McDonald’s in the world is located in Orlando, Florida,USA[21] There are numerous other fast food restaurants located all over the world. Burger King has more than 11,100 restaurants in more than 65 countries. [22] KFC is located in 25 countries. [23] Subway is one of the fastest growing franchises in the world with approximately 39,129 restaurants in 90 countries as of May 2009,[24] the first non-US location opening in December 1984 in Bahrain. [25] Pizza Hut is located in 97 countries, with 100 locations in China. [26] Taco Bell has 278 restaurants located in 14 countries besides the United States. [27] Current Market Size Economists at the National Restaurant Association estimated total foodservice sales for 2011 at ? 313 billion, representing a 5 percent increase over 2010. That means consumers spent an average of ? 855 million per day on food away from home. According to the National Restaurant Associations Foodservice Industry Forecast, fast food comprised the largest segment of this market, capturing 47. 8 percent of the Takas spent. The report attributes this success to fast foods ability to meet consumers desire for value and convenience. It was further estimated that at least 64 percent of all fast food purchases were consumed off-premises. According to Technomic, Inc. , a food industry consulting firm, almost half of consumer food Takas are spent on meals prepared away from home. In addition, food expenditures rise significantly as income increases according to the Bureau of Labor Statistics Consumer Expenditure Survey Data. Industry Trends This significant trend of consumers purchasing prepared meals is so pervasive that the foodservice industry has coined a new term to describe it: home-meal replacement. Many businesses are shifting their focus to meet the growing demands of consumers: * Most supermarkets now include a deli, bakery, and a prepared-foods section. Also, many offer fast-food service. * Boston Market has continued to expand its product lines and market share. * Famous chefs, such as Wolfgang Puck, are offering high-end prepared meals in upscale supermarkets. * Fast-food chains such as KFC, Pizza Hut and Taco Bell have formed alliances to offer multiple product lines under one roof. There are also several economic and cultural trends that have contributed to this growing demand: * Increasing number of women in the workforce * Increasing number of woman-owned businesses * Growing number of higher-income households * Americans working longer hours * Decreasing amount of leisure time * Premium placed on convenience * Trend toward purchasing personal services (i.e. , personal-trainers, house-cleaning services, home shopping services). According to Foodservice Solutions, a hospitality consulting firm: Home-meal replacement is not a luxury today its a necessity. People dont want to take the time to cook; they have too many other things to do. People want high-quality prepackaged foods to make life easier. | Entrepreneur Magazine selected Personal Chef Services as one of the top service businesses to start today: Convenience-craving consumers are always looking for a way to do things better, faster and cheaper. Often, that means turning to a specialty-services entrepreneur who knows how to get the job done right. Those with culinary competence can likely find a hungry clientele among the ranks of Americas busy working families. | Growth Potential of the Market Based on the National Restaurant Associations Foodservice Industry Forecast, the percentage of food Takas spent away from home has grown from 25 percent in 1955 to 50 percent today. More importantly, the proportion of the food budget spent on meals away from home increases significantly as income increases. Households with incomes of ? 70,000 spent 81 percent more per capita (? 1,278 per person) on food away from home than the average income-reporting household (? 705 per person) according to the Consumer Expenditure Survey conducted by the Bureau of Labor Statistics. Also contributing to the potential growth in the market is the rise in affluent households documented by the Current Population Survey from the Bureau of the Census. From 1990 to 1994 the number of households earning ? 50,000 to ? 74,999 increased by 16. 4 percent; households earning ? 75,000 to ? 99,999 increased 36. 1 percent; and households earning ? 100,000 or more increased by 61. 1 percent in the same period. Affluent Households Gaining Ground Change in Number of Households| | Household Income| Increase (Decrease) in Number of Households| Percent Change| Less than ? 35,000| (1,638,000)| -3. 0%| ?35,000 to ? 49,999| (331,000)| -2. 0%| ?50,000 to ? 74,999| 2,310,000| +16. 4%| ?75,000 to ? 99,000| 1,841,000| +36. 1%| ?100,000 or more| 2,496,000| +61. 1%| Total| 4,479,000| +5. 0%| Source: Bureau of the Census A personal chef service is uniquely positioned to take advantage of the increasing demand for fast food, growing health concerns, and the rise in high-income households. Affluent working couples want fast food, but they want it upscale, healthy, and convenient. The founders of Truly Unique Personal Chef Service report that their business has grown 10 to 15 percent every year since opening in 1992. Many of their clients said they were getting bored with going out to restaurants and wanted something different. Customer Profile Creative Cuisines target customer will be families with two working, professional parents who are too busy to cook every night but are fed up with takeout and restaurant food. Their specific demographics are as follows: Household Income: Over ? 100,000 Age: 35 to 55 Education: College degree and/or advanced degree Marital Status: Married couples or high income single Job: Professional status (one or both partners) Children: Preferably ages 7 to 18 Homeowners: Preferably Location: Live in neighborhoods with high concentration of affluent families Customer Benefits Here are just a few of the benefits to customers if they hire Creative Cuisine: * 6 hours per week more free time (1 hour per day cooking/acquiring meal plus 1 hour per week grocery shopping) * Very convenient. * Meals customized to personal tastes * More variety * Health and nutrition benefits * Less stress * Client feels pampered * It makes life easier * Dont have to cook * Less grocery shopping * Minimal kitchen clean-up * Peace of mind The Competition There are a handful of other personal chef services in the metropolitan area; however, since this is still a new business concept, there remains a large untapped market. Most competition for home-meal replacement exists from neighborhood restaurants, upscale fast-food outlets and supermarket prepared meals. Following is a competitive analysis of the various meal replacement alternatives: Fast Food Industry in 2012 at a Glance It is no secret: Americans love fast food. And its not just us! The Golden Arches have spread across the globe, and emerging markets are one of the fastest growing areas in the industry. But the fast food industry is not without its challenges, especially in the United States. From rising food costs, economic recession and changing perceptions about health, many fast food franchises have been feeling some heat. But rather than flee from this challenge, the fast food industry has been adopting new practices and offering new products. Modern society is on the go, and there is plenty of demand for a quick bite at all times of the day. Fast food franchising opportunities exist in the â€Å"traditional† spaces like burgers and pizza, but are also sprouting up in healthy and unique ways as well. The Industry The fast food industry, also known as Quick Service Restaurants (QSR), has been serving up tasty morsels for as long as people have lived in cities. The modern system of fast food franchising is believed to have started in the mid 1930’s when Howard Johnson franchised his second location to a friend as a means to expand operations during the Great Depression. And oh how it has grown! As cars became commonplace, the drive-thru concept brought explosive growth to the idea of food-on-the go. â€Å"Fast Food† was added to the Merrion-Webster dictionary in 1951 and U. S. fast food companies are now franchised in over 100 countries. In the U. S. alone there are over 200,000 restaurant locations! Revenue has grown from $6 billion in 1970 to $160 billion last year, an 8. 6% annualized rate. Fast food franchises focus on high volume, low cost and high speed product. Frequently food is preheated or precooked and served to-go, though many locations also offer seating for on-site consumption. For stands, kiosks or sit-down locations, food is standardized and shipped from central locations. Consumers enjoy being able to get a familiar meal in each location, and menus and marketing are the same in every location. What’s Been Going Wrong? There have been challenges for the fast food industry in recent years that have been pressuring profit margins. The industry as a whole has proven robust enough to withstand these challenges, though some players have done better than others. Over the last decade there has been increased focus on the quality of food served in fast food restaurants. Typically highly processed and industrial in preparation, much of the food is high in fat and has been shown to increase body mass index (BMI) and cause weight gain. Popular books such as Fast Food Nation and documentaries like Super Size Me have increased public awareness of the negative health consequences of fast food. Fast food companies have responded by adopting healthier choices and have had some measure of success, but the shadow of bad press still hangs over the industry. Rising commodity prices have also significantly crunched many fast food franchises. With food and beverage inputs making up approximately 33% of costs, higher prices for livestock, corn, wheat and more have seriously shrunk margins over the past decade. In such a fiercely competitive space it is impossible to force a price increase on customers, so profit margins are often south of 10%. The recent economic recession did lower commodity prices, but the recession brought on its own complications, and now prices for commodity inputs are on the rise again. Fast food had been thought to be largely recession proof, and indeed the industry did not suffer nearly as much as other discretionary spending sectors. In fact, there was some increase in consumer visits as people choose cheaper fast food options over fast casual or traditional restaurant choices. But overall, the recession hurt spending, and consumers overall purchased less with each trip. Fast food franchises fared reasonably well but still felt some pain. Market saturation is also a relevant issue in the fast food industry today, at least in the U. S. There is a McDonald franchise is in almost every town, and it usually sits in a row with several competitors. With so many competitors which offer similar products there are fewer customers per location. Increasingly fast food restaurants are also losing market share to fast casual, a relative newcomer in the restaurant space. Where do we Go from Here? Busy citizens still need quick meal options, and fast food restaurants are fighting these challenges with gusto. Now offering healthy choices to battle the stigma of unhealthy food, some quick service restaurants now focus on fresh or organic products. From franchises focused solely on salads or healthy wraps to the lower calorie options offered at traditional burger franchises such as Wendy’s or McDonald’s, consumers are able to make better choices†¦if they want! Fast food franchises are also focusing on expanding into new product lines, such as the coffee initiative in the McCafe. Intended to offer competition to Startbucks, McDonalds is luring customers back into their stores, hoping they will purchase food as well. Many franchises have been exploring other meal times such as breakfast and the mid-afternoon snack for growth opportunities and to increase real estate utilization. The industry is most effectively battling saturation within the United States by creating a much more diverse range of offerings. Sure, there is a McDonalds in every town, but there are very few crepe franchises†¦yet! From new cultural cuisines to fresh takes on a traditional story, there are many moretypes of quick service restaurants than ever before. The fast food industry is still a large and diverse industry with plenty of opportunity. As one would hope, challenge is being answered with innovation, and fast food franchises are responding with new offerings, pricing and strategies to lure consumers back in. Non-traditional fast food franchises are springing up and gaining traction, and more creativity will always be welcome! Consumers are now on the look-out for new ways to eat fast and healthy. And as the industry continues to evolve and the economy strengthens, fast food franchise profitability will continue to grow. Porter’s five forces industry analysis for Krispy Kreme Saturday, January 29th, 2011 at 9:00 am. What is Porter’s Five Forces? Well I doubt there is any need to explain one of the most famous strategic tools around but just in case, it is a tool to analyse the external industry to find the root causes of profitability. Again seeing an example is useful and below is a five forces analysis of Krispy Kreme. Rivalry among existing competitors (High +++) * High concentration of rivals e. g. Starbucks and local chains * Static market growth * High fixed costs * Perishable products (food and drink) A large number of competitors in the industry are all competing for the same customers. Coffee chains (e. g. Costa, Starbucks) are all competing to be number one in the market and have similar corporate goals. While product differentiation is limited, there is fierce differentiation by product range, brand and store ambience (e. g. seating). There are zero switching costs for customers, which promotes price wars. Market growth is static, which promotes fierce fighting for market share, and there is saturation of competition due to the limited number of prime locations available for outlets. Smaller chains have to pay a premium for prime sites or settle for less desirable locations. Threat of new entrants (Medium +) * Large capital requirements required to build chain of stores * Favourable locations are already occupied * Economies of scale in distribution and raw ingredients (lower per unit costs due to the experience curve) * Product and brand differentiation Capital requirements for individual stores are low, however new entrants wishing to compete on a like basis with national store networks, distribution channels, brand equity development and advertising, face large capital requirements to gain market share. This is reflected in the large number of individual outlets compared with the small number of large, proven top specialty eateries. The UK commercial property market is landlord-driven and controlled; premium locations in the UK are scarce and command high prices with most of the favourable locations within town centres, airports and train stations already being occupied by existing competitors. Threat of substitutes (Medium +) * Large choice of alternatives with similar products e. g. energy drinks, cakes, biscuits, ice-cream, chocolate * No switching costs. Although a consumer can choose from multiple substitutes (e. g. desserts, pastries or drinks), speciality eateries compete based on convenience and opportunity. Most people buy from speciality eateries when travelling, shopping or meeting people. This is evidenced by the location of the eateries, which is concentrated around high footfall locations such as train stations, business districts and shopping centres. For a consumer this becomes a competitive choice rather than a substitute choice (e. g. do I buy a coffee from Starbucks or Costa). Other substitutes come from full menu eateries such as restaurants and fast-food outlets with a smaller threat from supermarkets. Bargaining power of suppliers (Low) * Vertically integrated businesses with only commoditised raw ingredients * Large number of suppliers to choose from and low switching costs Bargaining power of buyers (Low) * Buyers are fragmented and numerous * Although there are no switching costs for the buyer the food and drink market is part of the fabric of society Conclusions and Recommendations. Fast food consumers of Bangladesh, especially the university students, considered brand reputation as the most important factor when choosing fast foods followed by nearness and accessibility, similarity in taste, cost and quality relationship, discount and taste, clean and hygiene, salesmanship and decoration, fat and cholesterol, and self-service. The recent upset in the fast food industry of Bangladesh was created by the discovery of unethical practices conducted by several fast food businesses resulted in consumers putting their trusts on renowned fast food brands only. Thereby it is seen that the fast food houses with reputed brand name and recognition i. e. KFC, BFC, Pizza Hut, Coopers etc. are carrying out their businesses in a usual manner even in the toughest time of the industry. The majority of the fast food brands that passed with flying colors during the mobile courts inspection for quality maintenance were able to either establish or revitalize their brand reputation. Eventually as suggested by the research findings, the university students will select such fast food brands that have brand reputation. Besides the brand reputation, the other important factors were nearness and accessibility, similar taste of fast food, cost and quality relationship, discount and taste. In case of nearness or proximity and accessibility factor, consumers prefer to go to the fast food outlets that are close from their own home or study institutions. It is seen that the fast food shops in Bangladesh has already considering the factors by establishing their outlets near big corporate houses and private universities. Especially, in Dhaka city this practice is seen in Bailey road where majority of fast food shops are located. Near Bailey road, there are 3 girls’ school and collages, and 3 boys’ school and 2 collages in walking distance. Almost similar situation prevails in Gulshan, Banani area of the city where KFC and Pizza Hut outlets are situated near 3 private universities. It is understandable from the situation that the students studying at these institutions consider these nearby fast food outlets whenever they decide to consume fast foods. There is an opportunity here however, for new fast food shops to compete with the existing fast food outlets. Since establishing a new outlet in an already competitive business space is expensive and difficult, the new fast food businesses can introduce mobile fast food outlets. Through mobile fast food outlets, new fast food businesses can deliver their fast foods that are already cooked fresh in their shops, but kept hot and delivered to the students instantly with their own choice of accompanying taste enhancers i. e. tomato sauce, cheese etc. These mobile fast food outlets could be on top of a mini-truck, van etc. The similar taste of the fast food factor refers to the fact that no matter which fast food outlet a particular fast food item is bought from, the taste should be similar. For example, if a chicken burger is bought from an outlet of KFC, the taste would be similar to any other chicken burger bought from any other KFC outlet. The taste could differ from other fast food shops as the different business use taste as differentiating factor in case of food items. But the businesses have to keep in mind that too much difference in taste of similar fast food items makes the consumers confused. The cost and quality relationship is also an important factor considered by the consumers of fast food. If the cost of a fast food item is high, it is usually considered to be carrying high quality and vice versa. So, the businesses of fast food products have to be careful in setting the prices of the fast food items. The pricing should be such as it offers the right amount to value to the consumers in a competitive price that at the same time ensures adequate profit margins for the fast food businesses. Finally in terms of discount and taste factor, the consumers consider the availability of discounts in fast food outlets. Usually these discounts are offered as group discounts i. e. arranging a party or social gathering at a reduced price package etc. Consumers consider this option when choosing fast food products. They might not immediately use this factor but it puts the fast food shop in their consideration set for later use. This study recommends that the fast food producers or distributors at Dhaka city should focus more on the brand reputation, nearness or proximity and accessibility, cost, quality, discount, and similarity in taste factors. If they are able to fulfill these needs, university students of Bangladesh will be induced to buy and consume fast food whenever they are out of their houses. However, there is an ample scope to conduct further study on the preference factors used by the office-goers, housewives, and visitors in buying fast food to determine if there are any more common or unique factors prevailing among these different groups that might be important in making decisions regarding the choice of fast food items in Bangladesh. Abstract. Fast food industry is a high growing sector of Bangladesh. It is concerned with the tastes and habits of the people. The food-taking habit especially in fast food segment has been changing very fast over last decade among the people of Dhaka the capital city of Bangladesh. The reasons could be attributed by the increase of awareness, growth of education, development of information technology, and expansion of television channels and print media in Bangladesh. Hence, this paper aims at identifying the preference factors of fast food consumers living in Dhaka city. This study was conducted among the university students who usually eat fast food at their leisure time. To conduct the study, a total of 250 respondents were interviewed with a structured questionnaire. Both descriptive and inferential statistics were used in analyzing the data. Multivariate analysis technique like factor analysis was performed to identify the preference factors of the fast food student-consumers of Bangladesh. Multiple regressions were run to identify the relationship between the factors identified and the overall preference of the consumers. Results show that the consumers give most importance on brand reputation of the food item followed by nearness to receive and accessibility, similarity of taste with previous experience, cost and quality of the food, discount and taste, cleanliness and hygiene, salesmanship and decoration, fat and cholesterol level, and self-service factors. This study suggests that the brand reputation, nearness and accessibility, similarity in taste, and cost and quality relationship should be emphasized to improve the attraction of the university students towards the fast food items in Bangladesh.

The Womens Movement Essays -- United States History Women Essays

The Women's Movement Works Cited Missing The women’s movement began in the nineteenth century when groups of women began to speak out against the feeling of separation, inequality, and limits that seemed to be placed on women because of their sex (Debois 18). By combining two aspects of the past, ante-bellum reform politics and the anti-slavery movement, women were able to gain knowledge of leadership on how to deal with the Women’s Right Movement and with this knowledge led the way to transform women’s social standing (Dubois 23). Similarly, the movement that made the largest impact on American societies of the 1960’s and 1970’s was the Civil Right Movement, which in turn affected the women’s movement (Freeman 513). According to informant Betsie Cole, at age forty-six and an instructor at East Tennessee State University, the women’s movement made a large impact on her life growing up and she is still able to see the changes that the women’s movement has made in societ y. Cole states that women did not have to be directly involved in the twentieth century women’s movement to feel and notice the impact it had on society. Cole, for example, notes that even though she wasn’t in an organization to help support the women’s movement until she was in college, it still made an impact on her during her high school years. "The modern movement was just getting into gear when I was in high school and that was my formative years. That thinking about- well, what is a women’s role? What am I supposed to be after high school?" stated Cole. Cole considers this era a period of questioning mainly because college was considered a choice at the time when she was graduating high school. Are you going to work or are you going to start a fami... ...al interest concerning small sections of feminism rather then the whole picture," Cole said. Maybe the fragmenting of the women’s movement has to do with some women being so comfortable in today’s society that they feel no need to press on to gain more social equality. The movement has made a lot of progress in changing the views that society has caste on women by aiding in the accomplishments for equal rights. College is not presented as a choice for women, but rather a choice for both sexes, right along with choosing a career and working. Granted that men do have more benefits with pay and support, but now women are not looked down on for going to college. Striving for equal rights and opportunities is still a major issue for women and probably will be for years to come. Cole summed it up best by saying, "I still believe that one person can change the world!"

The Brain & Its Functions

Opening Notes: * Interest and research in the brain is at an all-time pace The cure for some common diseases such as Alzheimer’s, Parkinson’s and Multiple Sclerosis has accelerated the efforts of many scientists * Many of the names for the parts of the brain have come from Latin and Greek words * The easiest way to learn about the brain is to look at it as three divisions; the hindbrain, the midbrain and the forebrain * Modern imaging has allowed us to study the brain and locate where important functions are occurring * Functions do not happen in just one area of the brainMany neural layers and areas are found in any one activity that happens. * Some areas do appear to be predominantly involved in certain functions. The hindbrain: * The hindbrain is located where the spinal cord goes into the cranium * The first area that we see if the medulla. It is the swelling at the tip of the spinal cord. * It is concerned with all of our automatic functioning, such as breathing, h eart rate and swallowing medulla: controls all involuntary responses * reticular formation: regulates sleep and wakefulness reticular formation: regulates sleep and wakefulnessInside the medulla is the reticulum activation system It is concerned with arousal, attention and sleep * The second part of the hindbrain that we see is the cerebellum Is sometimes called the small brain cerebellum: controls coordinated motor activity e. g when you first learn to ride a bike, you have to think about everything you do. After you learn to ride a bike, it becomes totally automatic, and that is because of the cerebellum * The next part that we see is the ponsPons means bridge in Greek and that’s exactly what the pons is * It is a bridge taking in all of our sensory information and taking it to the cortex to be interpreted. pons: the bridge from brainstem to cortex The midbrain: * The midbrain takes all of the incoming neural information and channels it to the correct part of the cortex to be interpreted. * It is also involved in muscle tone and helps in sleep, wakefulness and attention. The forebrain: * It is the most complicated part of the brain, and it is what separates us as human beings from other animals. When we first look inside the skull, what we see is the cerebrum. * The cerebrum is composed of two parts called hemispheres; the right side and the left side * The outer covering of the cerebrum is called the cortex * It is made up of what is called convolutions – the worm-like structures that you see when you look at the brain convolutions: folds in the brain that store memories * We can look at the cortex in another way and divide the cortex into four sections called lobes; function of the lobe is to interpret information coming in from our senses cortex: surface layer of brainLobes: * Located in the back of the head is the occipital lobe. * The occipital lobe processes visual information, or what we see. occipital lobe: interprets visual information * Coming to the top of the head is the parietal lobe. * The parietal lobe processes information on pain, touch, temperature and pressure parietal lobe: interprets temperature, pain, pressure and touch * Located on the sides of our head, right above our ears, are the temporal lobes. * The temporal lobes process auditory information, emotion, and have a part in memory temporal lobe: interprets auditory information Located right above our forehead is our frontal lobe; it is the largest part of the cortex and the part of our brain that makes us human. * It is involved in speech production, logical and rational thought, and has the ability to understand and plan the future. frontal lobe: controls speaking, thought and future planning * There are two areas behind the frontal lobe. * The first one is the motor cortex and it interprets our muscular sensations. motor cortex: controls voluntary movements Right behind it is the sensory cortex and it is the part of the cortex that tries to coo rdinate all of the information coming in from all of our senses. sensory cortex: processes body sensations Inside of the cerebrum is the limbic system: * The limbic system is a primitive part of the cerebral cortex. It is made up of several parts that have a function in the everyday working of the brain * The first part is the corpus callosum. corpus callosum: connects the hemispheres of the brain * It is a band of nerve fibers that hold the right and left hemisphere together. It allows the right side of our brain to know what the left side is doing, and the left side to know what the right side is doing. * The second structure is the thalamus. The thalamus is sort of a relay center of the brain. * It takes in all of the sensory information and takes it to the cortex to be interpreted, and takes it from the cortex back to the spinal cord to get back to the body. thalamus: relay station for visual, auditory and somatosensory information * The next part is the hypothalamus. The hypoth alamus controls all of our drives and tries to maintain homeostasis; homeostasis is an equilibrium at which our body functions best. hypothalamus: controls drives such as hunger, thirst and sex * The next structure is the hippocampus. * The hippocampus is very important in the processing of our short-term memories into long-term memories. * This is the part of the brain that is first attacked by the disease Alzheimer’s. * The hippocampus also helps us in facial recognition. hippocampus: stores short term memories and takes them to long term memories * The next part is the amygdala. The amygdala adds emotion to memory. * It also has a direct role in the formation of our memories. amygdala: holds emotion and emotion laden memories Located inside our frontal lobe are two areas that help in our speech production: * The first is Broca’s area. For most people, all right-handed people, and most left-handed people, Broca’s area is located in the left hemisphere. Brocaâ €™s area: controls our ability to speak * This allows us to speak. It coordinates what we want to say with our tongues and our muscles. The next area is located a little bit behind Broca’s area more toward the temporal lobe is Werniche’s area. * Werniche’s area allows us to understand what is spoken to us. Werniche’s area: creates the understanding of written and spoken language Lateralization in Epilepsy Patient: * Patients with severe epilepsy have allowed us to discover another important concept about our brains. * To help severe epileptics when drugs failed, a dramatic operation was performed and it involved cutting the corpus callosum. Separating the hemispheres allows the seizures to be localized and not spread from hemisphere to the other. Split-brain patients learn that the hemispheres will have distinct, different functions; this is called lateralization. Hemispheres: * The left hemisphere controls the right side of the body. * It also coordi nates our language abilities because it has both Broca’s area and Wernicke’s area in it. * The left side is also the logical, rational brain and excels in such areas as science and math. left hemisphere: controls language, logic and sequential tasks * The right hemisphere controls the left side of the body. It excels in spatial abilities. * It is our artistic and musical part of our brain. It also has a function in detecting and emoting emotions. * In all but split-brain patients, we use all of our brains and both hemispheres since they communicate with each other. * The right hemisphere knows what is happening in the left hemisphere, and the left hemisphere knows what’s going on in the right hemisphere. right hemisphere: controls spatial-visual tasks, facial recognition and creativity Extra Keywords (NEED TO KNOW THESE): * septum: controls and create rageful behavior * cerebrum: the largest part of the brain divided into two hemispheres

Genetically Modified Foods Essay

In the world, many people are not getting the balanced amount of nutrition-needed daily. There are many vitamin deficiencies that can lead to illnesses, malnutrition, and death. However, biotechnology has made this pandemic decrease through genetically modified foods. Many people think that these foods are unhealthy for people, and they are harmful. They think that this type of food is untraditional. I believe that genetically modified foods are good for countries that have high malnutrition rates. They are also good to help preserve food against pesticides. The purpose of this essay is to show how genetically modified foods are good for countries with malnutrition. Genetically modified foods are food that has received a segment of DNA or genes from another organism through biotechnology engineering. Biotechnology is the exploitation of biological processes for industrial and other purposes, especially the genetic manipulation of microorganisms for the production of antibiotics, hormones, and etc. The most commonly known genetically modified food is golden rice. Golden rice is engineered to contain a higher amount of vitamin A to improve the health of unskilled laborers in undeveloped countries. Golden rice is mainly used in Asian countries or countries whose staple food is rice. Originally, rice doesn’t have a high amount of vitamin A, and in those countries there are high amounts of deficiency in Vitamin A. Vitamin A plays a significant role for healthy vision, strong bones, supple skin, normal cell regeneration, reproduction, and helps the immune system fend off infections. A deficiency in Vitamin A can result in eye diseases such as Nyctalopia (night blindness), Xerophthalmia (dry eye syndrome) , and/or total blindness. Golden rice is enhanced with multiple DNA, including DNA from daffodils. Also, this rice has a higher amount of beta-carotene. In my opinion, golden rice is good for undeveloped countries whose staple is rice because this rice contains DNA from another plant. Therefore, it doesn’t have a lot of chemicals that could eventually be harmful to people’s body. There are more foods that are genetically modified such as corn, potatoes, soybeans, squash, canola, flax, and tomatoes. Corn and potatoes are modified with a gene to produce an endotoxin. An endotoxin is a toxic substance produced and stored within the plant tissue. This endotoxin protects these vegetables from corn-borer pest and the potato beetle. Likewise, soybeans can be modified with a gene from a bacterium to make it herbicide resistant. A herbicide is a type of pesticide that is used to kill unwanted plants, such as weeds. This can keep vegetables safe from harmful insects. These insects can destroy or make the vegetable harmful for digestion. Some people may say that genetically modified foods are untraditional. However, many foods that are used today are modified. The genes of many plants have been modified so much over the years that they are embedded into the DNA of the plant. Cross breeding was the first forms of modifying food through genetics. Since cross breeding was discovered, it was a large part of agricultural processes. Therefore, many vegetables, whether organic or not, have been modified somewhere down the history line of that vegetable. In conclusion, many people feel that genetically modified foods are not a traditional or healthy way to eat. However, genetically modified foods can help undeveloped countries become healthier and prevent some vitamin deficiencies, such as Vitamin A deficiency. Many vegetables are modified to help prevent them from their common pest and enemy-like plants. Also, throughout the years many plants have undergone minor genetic changes. These changes are used in vegetables today to help make them healthier and keep them fresher longer. This can make the world a healthier and better place.

Polands Count Casimir Pulaski and His Role in the American Revolution

Polands Count Casimir Pulaski and His Role in the American Revolution Count Casimir Pulaski was a noted Polish cavalry commander who saw action during conflicts in Poland and later served in the American Revolution. Early Life Born March 6, 1745, in  Warsaw, Poland, Casimir Pulaski was the son of Jozef and Marianna Pulaski. Schooled locally, Pulaski attended the college of Theatines in Warsaw but did not complete his education. The Advocatus of the Crown Tribunal and the Starosta of Warka, Pulaskis father was a man of influence and was able to obtain for his son the position of page to Carl Christian Joseph of Saxony, Duke of Courland in 1762. Living in the dukes household in Mitau, Pulaski and the remainder of the court were effectively kept captive by the Russians who held hegemony over the region. Returning home the following year, he received the title of starost of ZezuliÅ„ce. In 1764, Pulaski and his family supported the election of StanisÅ‚aw August Poniatowski as King and Grand Duke of the Polish-Lithuanian Commonwealth. War of the Bar Confederation By late 1767, the Pulaskis had become dissatisfied with Poniatowski who proved unable to curb Russian influence in the Commonwealth. Feeling that their rights were being threatened, they joined with other nobles in early 1768 and formed a confederation against the government. Meeting at Bar, Podolia, they formed the Bar Confederation and began military operations. Appointed as a cavalry commander, Pulaski began agitating among government forces and was able to secure some defections. On April 20, he won his first battle when he clashed with the enemy near PohoreÅ‚e and achieved another triumph at Starokostiantyniv three days later. Despite these initial successes, he was beaten on April 28 at Kaczanà ³wka.  Moving to Chmielnik in May, Pulaski garrisoned the town but was later compelled to withdraw when reinforcements for his command were beaten. On June 16, Pulaski was captured after attempting to hold the monastery in Berdyczà ³w. Taken by the Russians, they freed him on June 28 after forcing him to pledge that he would not play any further role in the war and that he would work to end the conflict. Returning to the Confederations army, Pulaski promptly renounced the pledge stating that it had been made under duress and therefore was not binding. Despite this, the fact that he had made the pledge reduced his popularity and led some to question whether he should be court-martialed. Resuming active duty in September 1768, he was able to escape the siege of Okopy Ã…Å¡wiÄ™tej Trà ³jcy early the following year. As 1768 progressed, Pulaski conducted a campaign in Lithuania in the hopes of inciting a larger rebellion against the Russians. Though these efforts proved ineffective, he succeeded in bringing 4,000 recruits back for the Confederation. Over the next year, Pulaski developed a reputation as one of the Confederations best field commanders. Continuing to campaign, he suffered a defeat at the Battle of Wlodawa on Sept. 15, 1769, and fell back to  Podkarpacie to rest and refit his men. As a result of his achievements, Pulaski received an appointment to the War Council in March 1771. Despite his skill, he proved difficult to work with and often preferred to operate independently rather than in concert with his allies. That fall, the Confederation commenced a plan to kidnap the king. Though initially resistant, Pulaski later agreed to the plan on the condition that Poniatowski was not harmed. Fall from Power Moving forward, the plot failed and those involved were discredited and the Confederation saw its international reputation damaged. Increasingly distancing himself from his allies, Pulaski spent the winter and spring of 1772 operating around CzÄ™stochowa. In May, he departed the Commonwealth and traveled to Silesia. While in Prussian territory, the Bar Confederation was finally defeated. Tried in absentia, Pulaski was later stripped of his titles and sentenced to death should he ever return to Poland. Seeking employment, he unsuccessfully attempted to obtain a commission in the French Army and later sought to create a Confederation unit during the Russo-Turkish War. Arriving in the Ottoman Empire, Pulaski made little progress before the Turks were defeated. Forced to flee, he departed for Marseilles.   Crossing the Mediterranean, Pulaski arrived in France where he was imprisoned for debts in 1775. After six weeks in prison, his friends secured his release. Coming to America In late summer 1776, Pulaski wrote to the leadership Poland and asked to be allowed to return home. Not receiving a reply, he began to discuss the possibility of serving in the American Revolution with his friend Claude-Carloman de Rulhià ¨re. Connected to the Marquis de Lafayette and Benjamin Franklin, Rulhià ¨re was able to arrange a meeting. This gathering went well and Franklin was highly impressed with the Polish cavalryman. As a result, the American envoy recommended Pulaski to General George Washington and provided a letter of introduction stating that the count was renowned throughout Europe for the courage and bravery he displayed in defense of his countrys freedom. Traveling to Nantes, Pulaski embarked aboard Massachusetts and sailed for America. Arriving at Marblehead, MA on July 23, 1777, he wrote to Washington and informed the American commander that I came here, where freedom is being defended, to serve it, and to live or die for it. Joining the Continental Army Riding south, Pulaski met Washington at the armys headquarters at Neshaminy Falls just north of Philadelphia, PA. Demonstrating his riding ability, he also argued the merits of a strong cavalry wing for the army. Though impressed, Washington lacked the power to give the Pole a commission and a result, Pulaski was forced to spend the next several weeks communicating with the Continental Congress as he worked to secure an official rank. During this time, he traveled with the army and on Sept. 11 was present for the Battle of Brandywine. As the engagement unfolded, he requested permission to take Washingtons bodyguard detachment to scout the American right. In doing so, he found that General Sir William Howe was attempting to flank Washingtons position. Later in the day, with the battle going poorly, Washington empowered Pulaski to gather available forces to cover the American retreat. Effective in this role, the Pole mounted a key charge which aided in holding back the British. In recognition of his efforts, Pulaski was made brigadier general of cavalry on Sept. 15. The first officer to oversee the Continental Armys horse, he became the Father of the American Cavalry. Though only consisting of four regiments, he immediately began devising a new set of regulations and training for his men. As the Philadelphia Campaign continued, he alerted Washington to the British movements that resulted in the abortive Battle of the Clouds on Sept. 15. This saw Washington and Howe briefly meet near Malvern, PA before torrential rains halted the fighting. The following month, Pulaski played a role at the Battle of Germantown on Oct. 4. In the wake of the defeat, Washington withdrew to winter quarters at Valley Forge. As the army encamped, Pulaski unsuccessfully argued in favor of extending the campaign into the winter months. Continuing his work to reform the cavalry, his men were largely based around Trenton, NJ. While there, he aided Brigadier General Anthony Wayne in a successful engagement against the British at Haddonfield, NJ in February 1778. Despite Pulaskis performance and a commendation from Washington, the Poles imperious personality and poor command of English led to tensions with his American subordinates. This was reciprocated due to late wages and Washingtons denial of Pulaskis request to create a unit of lancers. As a result, Pulaski asked to be relieved of his post in March 1778. Pulaski Cavalry Legion Later in the month, Pulaski met with Major General Horatio Gates in Yorktown, VA and shared his idea of creating an independent cavalry and light infantry unit. With Gates aid, his concept was approved by Congress and he was permitted to raise a force of 68 lancers and 200 light infantry. Establishing his headquarters at Baltimore, MD, Pulaski began recruiting men for his Cavalry Legion. Conducting rigorous training through the summer, the unit was plagued by a lack of financial support from Congress. As a result, Pulaski spent his own money when necessary to outfit and equip his men. Ordered to southern New Jersey that fall, part of Pulaskis command was badly defeated by Captain Patrick Ferguson at Little Egg Harbor on Oct. 15. This saw the Poles men surprised as they suffered more than 30 killed before rallying. Riding north, the Legion wintered at Minisink. Increasingly unhappy, Pulaski indicated to Washington that he planned to return to Europe. Interceding, the American commande r convinced him to stay and in February 1779 the Legion received orders to move to Charleston, SC. In the South Arriving later that spring, Pulaski and his men were active in the defense of the city until receiving orders to march to Augusta, GA in early September. Rendezvousing with Brigadier General Lachlan McIntosh, the two commanders led their forces towards Savannah in advance of the main American army led by Major General Benjamin Lincoln. Reaching the city, Pulaski won several skirmishes and established contact with Vice Admiral Comte dEstaings French fleet which was operating offshore. Commencing the Siege of Savannah on September 16, the combined Franco-American forces assaulted the British lines on Oct. 9. In the course of the fighting, Pulaski was mortally wounded by grapeshot while leading a charge forward. Removed from the field, he was taken aboard the privateer Wasp which then sailed for Charleston. Two days later Pulaski died while at sea. Pulaskis heroic death made him a national hero and a large monument was later erected in his memory in Savannahs Monterey Square. Sources NPS: Count Casimir PulaskiPolish-American Center: Casimir PulaskiNNDB: Casimir Pulaski

Free Essays on Susan Glaspells Use Of Symbols In “Trifles“

In one of Susan Glaspell’s first plays â€Å"Trifles† (1916), her use of symbols serves to build characters and add emphasis to her main points. In â€Å"Trifles† the main symbols are used to illustrate the status of women in the early twentieth-century rural society. The play tells the story of two women coming to the house of a neighbour, Minnie Wright, who has been accused in the strangulation murder of her husband. They’ve come to collect some of Minnie’s things while the men, the sheriff, county attorney, and a witness, search for clues and answers. Minnie Wright is never seen in the play, but the audience can learn a lot about her character in Glaspell’s representation by use of symbols such as the house, Minnie’s quilt and the way she quilted it, the bird, and the sardonic title of the play. â€Å"I stayed away because it weren’t cheerful - and that’s why I ought to have come. I - I’ve never liked this place. Maybe it’s because it’s down in a hollow and you don’t see the road. I dunno what it is, but it’s a lonesome place and always was† (Glaspell, 983). This is a description of the Wright’s house given by Mrs. Hale, a neighbour who Minnie in her happier days before marrying John Wright, as Miss Foster. Minnie’s life was very much like the life of the house, dreary, secluded, and lonesome. The house was down in the hollow where nobody could see, just like Minnie Wright was cooped up in the house where nobody would see her. John Wright did not give Minnie any money to buy nice clothes, so she was embarrassed to be out where all the other ladies were socializing. Minnie could not go out and buy things for herself; she could not spend the day in town if she wanted to. As a farm wife in the early twentiet h century, Minnie had to stay home and be a housewife to the full extent of its meaning. John was out working all day and Minnie was stuck in the house to work and try to pass the time. Their house had ï ¿ ½... Free Essays on Susan Glaspell's Use Of Symbols In â€Å"Triflesâ€Å" Free Essays on Susan Glaspell's Use Of Symbols In â€Å"Triflesâ€Å" In one of Susan Glaspell’s first plays â€Å"Trifles† (1916), her use of symbols serves to build characters and add emphasis to her main points. In â€Å"Trifles† the main symbols are used to illustrate the status of women in the early twentieth-century rural society. The play tells the story of two women coming to the house of a neighbour, Minnie Wright, who has been accused in the strangulation murder of her husband. They’ve come to collect some of Minnie’s things while the men, the sheriff, county attorney, and a witness, search for clues and answers. Minnie Wright is never seen in the play, but the audience can learn a lot about her character in Glaspell’s representation by use of symbols such as the house, Minnie’s quilt and the way she quilted it, the bird, and the sardonic title of the play. â€Å"I stayed away because it weren’t cheerful - and that’s why I ought to have come. I - I’ve never liked this place. Maybe it’s because it’s down in a hollow and you don’t see the road. I dunno what it is, but it’s a lonesome place and always was† (Glaspell, 983). This is a description of the Wright’s house given by Mrs. Hale, a neighbour who Minnie in her happier days before marrying John Wright, as Miss Foster. Minnie’s life was very much like the life of the house, dreary, secluded, and lonesome. The house was down in the hollow where nobody could see, just like Minnie Wright was cooped up in the house where nobody would see her. John Wright did not give Minnie any money to buy nice clothes, so she was embarrassed to be out where all the other ladies were socializing. Minnie could not go out and buy things for herself; she could not spend the day in town if she wanted to. As a farm wife in the early twentiet h century, Minnie had to stay home and be a housewife to the full extent of its meaning. John was out working all day and Minnie was stuck in the house to work and try to pass the time. Their house had ï ¿ ½...